India is known for its diversified culture and tradition which can be well understood from the wide variety of cuisines that the rich land of India offers.Although spicy,Indian cuisine have got great reputation all over the globe.
This is an honest try to show case some of the popular,traditional and ethnic Indian dishes.The motto is simple- Cooking made easy to all beginners.
Let life choose its own spice!!!

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Tuesday, August 21, 2012

Bhapa Ilish- Steamed Hilsa

Hilsa- commonly known, as Ilish in Bengal andis the most popular and favorite fish
amongst the Bengali's.The ever so growing popularity of Ilish has made itself
another synonym for the rich Bengali Culture.

Primarily Ilish grows in sea. During the monsoon it comes to
Ganga and Padma to lay eggs.Ilish becomes most tasty during this period when it
makes the two rivers-Ganga and Padma its home. An Ilish from sea does not taste
that good.

This year the ever so rising cost has made Bengalis upset as
we have not been able to have it on a regular basis.

The taste of an Ilish has an ever so deep connection
with monsoon. Today, I am ecstatic as its been drizzling all day long and I am
preparing 'Bhapa Ilish'-one of my favorites.

Serves-2-3

Ingredients:

1.Ilish (Hilsa fish)- 5 pieces (washed and drained)

2.Turmeric powder- 1 tsp

3.Black mustard seeds- 2 heaped tsp

4.Yellow mustard seeds- 3 heaped tsp

5.Green chilies- 2-3

6.Salt

7.Mustard Oil- 5 tbsp

Process:

1.Take a mixer-grinder bowl and add black and yellow mustard
seeds, 1 green chili sufficient water to make it a smooth paste.

2.Take a strainer(tea strainer) and strain the mustard
paste. By doing this we are removing the outer skin of the mustard, which got
blended as well.

3.Take a bowl,add the Ilish ,salt and turmeric powder.Mix
well and keep it aside for 10-15 mins.

4.Add the mustard paste,3 slit green chilies, and mustard
oil. Coat the mixture well on the fishes.

5.Take a panand add
water to its half.

6.Take a steel container and keep the marinated
fishes. Please refrain from arranging any fish on top of another.

7. Close the steel container with its lid, and place it on
the pan and place a heavy weight over it. Make sure it is at least half
submerged.

8.Cook it on high flame for about 5 min and then on low heat
for another 25-30 mins.

9.Add water so that it does not dries out.

10. The pieces of Ilish would be very delicate, be extra
cautious while taking them out and serving so that the fish does not break.